Recipe: Fresh Fennel & Dill Soup
I LOVE dill! And I love making soup! So this recipe is easily one of my favorites for a light Spring or Summer meal. Fennel has cool, soothing properties so it is great for balancing the body during the sometimes stark transition from winter to the warming season of Spring.
This soup couldn't be simpler to make, and the taste is delicious and bright.
WHAT YOU NEED
1 fennel bulb
1 tsp ghee
2 large kale or swiss chard leaves
3 cups water
1 tsp salt
1/2 cup cooked white or garbanzo beans or raw mung bean sprouts
1 tbsp finely chopped fresh dill (or dried)
WHAT YOU NEED TO DO
Chop the fennel bulb into thin slices, as you would an onion. In a medium saucepan sauté the slices in ghee for about 5 minutes. Cut the kale or chard leaves into thin strips and stir in. Add the water, salt, and beans. (If you are using dried dill, add it in as well.) Simmer for 20 minutes covered. Remove from heat and stir in the fresh dill. Serve hot.
*Substitutes: You can use coconut oil in place of the ghee if you are Vegan, or just like that flavor better! Also feel free to play with other seasonal greens if kale or swiss chard isn't your jam. Spinach is yummy too, but it wilts much faster, so be sure to adjust what time you add it to the pot. Enjoy!
Recipe from: The Everyday Ayurveda Cookbook by Kate O’Donnell © 2015 by Kate O’Donnell. Photograph © 2015 by Cara Brostrom.